Toasted Almond Shortbread Cookies

Serving Yields: 24

Nutritional Facts per Serving

● Net Carbs: 1 g

● Total Fats: 5 g

● Protein: 1 g

● Calories: 59


● Almond flour (1.5 cups)

● Xanthan gum (.5 tsp.)

● Kosher salt (.25 tsp.)

● Unchilled grass-fed butter (6 tbsp.)

● Powdered erythritol (6 tbsp.)

● Vanilla extract (.5 tsp.)

Optional – The Chocolate Coating

● Melted dark chocolate

● Flakey sea salt

Preparation Method

  1. Sift the almond flour into a dry skillet. Toast using medium heat until golden (3-6 min.). Transfer from the pan, whisk in the salt, and xanthan gum. Set aside for now to cool.
  2. Cream the butter in a mixing container using an electric mixer (2-3 min.).
  3. Toss in the sweetener and vanilla extract.
  4. With your mixer on low, add half of the almond flour mixture, stirring until just combined and add in with the remainder of the mixture.
  5. Wrap the dough in a cling film and store in the fridge for at least an hour.
  6. Warm the oven to 350° Fahrenheit.
  7. Roll out the dough between parchment paper layers and either simply slice with a knife. Arrange the shaped cookies on a cookie sheet. Place in the freezer for about 15 minutes to firm before baking.
  8. Bake using these times, (15-18 minutes for the larger ones) or (10-13 minutes for the small ones).
  9. Cool the pan because they will crumble when warm.